Crown Roast with Nut–Herb Crust & Allspice
Tender, slow-roasted crown roast finished with a golden crust of finely chopped nuts, allspice, herbs, and Dijon — a refined twist on holiday tradition with textural elegance and subtle spice.
Servings 10 Serves 10–12 Based on a 10–12 rib crown roast of pork (≈7–9 lbs)
Calories 440kcal
Ingredients
- For the Roast
- 1 crown roast of pork 10–12 ribs, Frenched
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 1 tbsp olive oil or avocado oil
- 🌰 Nut & Herb Crust
- ¾ cup finely chopped nuts: walnuts pecans, or hazelnuts
- 1 tbsp fresh rosemary minced
- 1 tsp fresh thyme
- ½ tsp ground allspice
- ½ tsp garlic powder
- 1½ tbsp Dijon mustard
- 1 tbsp Swerve Brown or golden allulose optional, for balance
- 2 tbsp almond flour or finely grated parmesan to help bind
- 1 tbsp butter softened
Instructions
- Step 1: Prep the Roast
- Preheat oven to 325°F (convection) or 350°F (conventional).
- Pat roast dry and rub all over with oil, salt, and pepper.
- Place in roasting pan rib ends up, cavity filled with foil or parchment ball to maintain shape.
- Step 2: Slow Roast
- Roast uncovered for 1½ to 2 hours, until internal temperature reaches 125°F at the thickest part (for medium doneness).
- Remove from oven to apply crust.
- Step 3: Make the Crust
- In a bowl, mix chopped nuts, herbs, allspice, garlic powder, Dijon, sweetener (if using), almond flour, and softened butter.
- You should have a thick, sticky paste.
- Step 4: Apply Crust & Finish Roast
- Press the crust mixture all over the top and outer sides of the roast.
- Return to oven and increase heat to 425°F for 10–15 minutes, until crust is golden and internal temperature reaches 135–140°F.
- Remove and rest 20–30 minutes loosely covered — carryover cooking will bring it to ~145°F.
- 🎯 If you prefer a lamb crown roast, reduce cooking time and aim for ~125–130°F final temp for medium-rare.
Notes
Nutrition (per 8 oz portion, with crust)
(FDA-compliant, estimated)- Calories: 440
- Fat: 32 g
- Saturated Fat: 10 g
- Protein: 38 g
-
Carbs: 4 g
- Fiber: 1.5 g
- Net Carbs: 2.5 g
- Sodium: 390 mg
🌟 Presentation Tips
- Tie sprigs of rosemary or thyme between bones
- Add cranberries or roasted winter vegetables to the platter
- Serve with a simple jus or spiced apple–wine reduction
🛡️ Consumer Safety Note
⚠️ Ensure internal temperature reaches 145°F for pork (USDA safe). Remove all foil or parchment stuffing before slicing and serving. Nuts and dairy should be clearly labeled for guests with allergies.
